Prospects of use of vegetable raw materials in the technology of sour-milk dessert

Prospects of use of vegetable raw materials in the technology of sour-milk dessert

Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic eva...

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Bibliographic Details
Main Authors: Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko
Format: Article
Language:English
Published: Scientific Route OÜ 2021-05-01
Series:EUREKA: Life Sciences
Subjects:
dessert
apple
banana
water activity
dry whey protein concentrate
moisture holding capacity
Online Access:http://journal.eu-jr.eu/life/article/view/1848

Internet

http://journal.eu-jr.eu/life/article/view/1848

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